Step 1

Toast the coriander and fennel seeds for 2 to 3 minutes or until fragrant. Add to a blender or spice grinder and grind to a coarse mixture.

Step 2

Add the rest of the ingredients to a blender or food processor and blend until pasty. Add a tbsp or so water if needed. The paste can be refrigerated for upto a week and frozen for longer..

Step 3

Heat oil in a saucepan over medium heat. Add all of the curry paste (1/3 to 1/2 cup) and fry for 3 minutes. Stir occasionally. If using premade paste, use a 1/3 cup.

Step 4

Add the mushrooms and cook for 2 minutes.

Step 5

Add the veggies, broth and coconut milk and bring to a boil. Reduce heat to medium low. Add in the rice noodles and let the mixture simmer for 10 minutes.

Step 6

Fold in the spinach and chard. Taste and adjust salt and heat. I usually add a bit of salt or soy sauce, lime juice and some sugar at this point. Add more coconut milk if needed. Simmer for another few minutes. Garnish with fresh cilantro, mint, bean sprouts or crisped tofu and serve.